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Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

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Fougasse – the flatbread from Provence

Shaped flat, slashed like a leaf and brushed with olive oil: the fougasse from Provence succeeds with a simple wheat dough – and…
Make drinking chocolate on a stick yourself

A cube of 65 % couverture with a melt-in-the-mouth ganache on a wooden stick: stir it once into hot milk – and the best drinking…
Crème brûlée (creme brulee) – the French dessert classic

Meltingly tender vanilla cream under a crisp caramel layer: the French classic is far easier than its reputation suggests – and…
Vienna Waffle and Almond Shortcrust Bars with Apricot Jam

Two thin sheets of almond shortcrust pastry, apricot jam in between, topped with the classic icing pattern: a classic that far…
Sponge Cake Base – Our Foolproof Basic Recipe

Four ingredients, 26 minutes baking time: the airy yet sturdy base for cakes and fruit flans.
Aperitif Nuts Wildeisen – the spicy nut mix with addiction potential

Cashews, almonds and seeds in spicy curry Syrup: 350 g of aperitif snack in 45 minutes – make at your own risk.
Spitzbuben – the classic recipe for the beloved Linzer cookies

Tender butter dough, fine jam and powdered sugar: 40 classic spitzbuben cookies that melt on your tongue after resting for a day.
Milanederli – Our Favourite Milanederli Recipe

milanederli, milanederli recipe, butter biscuits, Christmas biscuits, cutting out biscuits, baking milanederli
Nilla Wafers – Classic Recipe for Christmas Guetzli

Tender vanilla dough in a pretzel shape, dipped in icing sugar glaze while still warm: 60 classic Christmas Guetzli with a glossy…
The Perfect Nut Corners

Sweet pastry, a thin layer of raspberry jam and a fine hazelnut macaron, dipped in couverture: 18 nut corners – crisp and soft at…
Apple Streusel Tart – the autumn classic just like grandma's

Shortcrust pastry, yoghurt filling, apples and crispy sprinkles – the long apple tart that instantly brings back memories of…
Baking malt: effect, dosage and alternatives

Baking malt is the understated secret weapon in bread baking: it feeds the yeast, makes the crumb softer and turns the crust…

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Showing 61 to 72 of 80 (7 Pages)

Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

Fougasse – the flatbread from Provence

Make drinking chocolate on a stick yourself

Crème brûlée (creme brulee) – the French dessert classic

Vienna Waffle and Almond Shortcrust Bars with Apricot Jam

Sponge Cake Base – Our Foolproof Basic Recipe

Aperitif Nuts Wildeisen – the spicy nut mix with addiction potential

Spitzbuben – the classic recipe for the beloved Linzer cookies

Milanederli – Our Favourite Milanederli Recipe

Nilla Wafers – Classic Recipe for Christmas Guetzli

The Perfect Nut Corners

Apple Streusel Tart – the autumn classic just like grandma's

Baking malt: effect, dosage and alternatives

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